Roast Pork Loin with Vinegar and Sage

October 22, 2014

Roast Pork Loin with Vinegar and Sage


This recipe is for my friend Tony.
Because he L-O-V-E-S vinegar.
Not as in drinking vinegar neat from the bottle, but as in brewing his own vinegar, using more vinegar than oil in salad dressing (or, as I like to call it, the “reversed ratio” dressing), and dousing fries in vinegar like it’s going out of style.
So when I told him about my mom’s recipe for a mean roast pork loin with vinegar he was like “Duuuude, I need that recipe! Please dude please dude really dude dude dude dude dude dude duuuude!
So I was like “Dude, chillax. I’ll give you the d*!n recipe
And he was like “Dude for realz. I need it!
And I was like “Dude, give me a break!
And he was like “Yeah dude

Roast Pork Loin with Vinegar and Sage


Nah, I’m just messing with you. We don’t talk to each other like that, at all.
He just asked me for the recipe, and I thought it was a good idea to share it on here as well.
Because this is the sort of recipe that proves fantastic results don't have to be complicated.
Just 5 ingredients, and let the stove (or the oven) do the rest.
It’s also one of my absolute favorite "make it once, eat it all week" recipes.
Dinner is pork roast slices with some quick-sautéed greens on the side. Leftovers become the best pork sandwiches ever.

Roast Pork Loin with Vinegar and Sage

The vinegar tenderizes the meat and the result is a super flavorful and tender roast.
As the pork roasts, the marinade is used as a basting liquid, and when the meat's cooked it's served as a delicious sauce with the tender slices.
It has an appealingly tangy aroma and a pronounced balsamic vinegar taste. The sage adds a lot of depth.
It’s so moist, tender and good, I can’t tell you enough about it.
Roast Pork Loin with Vinegar and Sage

Roast Pork Loin with Vinegar and Sage                                                        Print this recipe!

A couple of notes. The marinade time is key. I let mine soak overnight but the longer, the better.
I used balsamic vinegar but any other vinegar works: apple cider, white wine, rice, etc you decide.

Ingredients
Serves 6

1 2-pound / 900 gr boneless pork loin roast
1 tablespoon of olive oil
¾ cup / 177 ml balsamic vinegar (or any other vinegar you like)
Handful fresh sage leaves
2 tablespoons ghee (or butter or olive oil)
Coarse salt and freshly ground pepper

Directions

In a small bowl combine vinegar, olive oil and sage leaves.
Place pork into a resealable plastic bag and pour marinade on top. Squeeze out air and seal bag; marinate in the refrigerator overnight, up to 24 hours.
Heat the ghee (or butter or olive oil) in a heavy dutch oven or enameled casserole just large enough for the pork over high heat. Brown the meat in the fat on all sides.
Reduce the heat to medium-low, add marinade and season with salt and pepper. Cover and cook for about 1 hour. Turning and basting from time to time. Alternatively, bake in the oven at 350°F (180°C). Do not overcook the pork or it will be dry and tough.
Let the roast rest in its cooking juices for 15 minutes before slicing and serving, to let the juices settle.

Nutrition facts

One serving yields 340 calories, 16 grams of fat, 13 grams of carbs and 34 grams of protein.

43 comments:

  1. Ever since following your blog, I've started saying dude instead of mate. Fail.

    I must be like your friend, as vinegar is something I douse so much of my food in- especially hot chips! I'll need to try this as a marinade- I've used vinegar in sloppy joes but not on an actual cut of meat. Pinning and winning.

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    1. Why you say fail? Dude it's like 1000x better than mate imo.
      I have a question: when you say hot chips, do you mean French fries, right?

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    2. Haha, yep. Australian language here. We call 'Chips' is the ones from packets.

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  2. Here we are, party timeeeee! LOL
    I was planning to call you in the morning and nudge you about it... no, just joking.
    Thanks for posting this, mate, I'm gonna try it asap and let you know then. I know already I'll be delighted, this is gonna be perfect for the upcoming Autumn season :-P

    (that "dude talk" was funny tho lol)

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    1. *fist bump* DUDE (where's this "mate" thing comes from?)

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  3. Duuuuuude this looks mouthwatering!

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  4. I was going to say that it sounds like you guys have VERY inspiring conversations ;)
    But this pork loin does inspire me to do one thing...EAT IT ALL. Pinned!

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    1. Thanks T, I still have some leftovers if you're interested... ;)

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  5. Love vinegar, and I made a recipe that is similar, cannot remember now the name of the recipe, or I would include a link here just for fun - it's somewhere in my blog. Maybe I've been blogging too long? Yeah, maybe. Cannot even remember what I've blogged.

    BTW - made your sweet potato fries with the arrowroot coating last night - turned out very good, hubby asked me to tell you so, and I am a wonderful wife, so here I am... ;-) I used coconut oil, the only problem I had is that some of the pieces maybe got too much arrowroot, but next time I'll nail it!

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    1. I'm so happy you (and your hub) enjoyed the sweet potato fries.
      The thing with arrowroot powder is that it tends to clump together, so you need to shake it off when it does. But I'm sure next time you'll nail the recipe, no problema!

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  6. Hahaha, your fake conversation cracked me up. Great recipe, thanks for sharing!

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  7. Dude! This roasted pork looks crazy good...as in "pass that pork my way, homey" This deliciousness may need to show up in my kitchen this winter when the grill is snowed in. That's how the Wolfpack does things. #WolfpackEats #AlphaWolfInDaHouse

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    1. Man, Alpha is so much in da house. Can you hear me howling? ;)

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  8. I'm so glad you shared this, it looks like one of those perfect for every kind of occasion recipes, and I can't wait to try it out/eat the leftovers cold right out of the fridge!

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    1. Eating leftovers cold right out of the fridge is arguably the legit way to enjoy this pork roast. Ha!

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  9. Pork is pretty much my fave thing ever, so definitely giving this a try dude! #wolfpackeats

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  10. Between your pork and David's cocoa/coffee steak - I think I might just have to start eating ALL the pork and Steak!
    Sage and Balsamic Vinegar is such a wonderful combo! I have used the two with sweet potatoes and black beans and corn, but never with meat - thanks for sharing your mum's recipe, Mike!

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    1. I agree, sage and balsamic vinegar is a marriage made in heaven. I have yet to try it with sweet potatoes, sounds awesmazing!

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  11. Incredible as always Mike, I would have to stop myself to make sure I had plenty of leftovers. Great pics too! #wolfpackeats

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  12. Dude I love vinegar too! And pork. This looks insanely good.

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  13. Duuuuuude, this looks amazing as I'm also a vinegar lover. Will be trying soon. So happy to have stumbled on your blog :)!!

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  14. Okay, you had me at vinegar! So trying this one.

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  15. Um...yum! I've learned to love vinegar. Thanks for sharing!

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    1. What do you mean when you say that you've learned to love vinegar?? :/

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  16. Dude!! This recipe sounds absolutely awesome! I'm sure that using balsamic vinegar will make the roast have a really rich flavor. Looking forward to trying this.

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    1. Balsamic vinegar makes this roast super tasty. I'm sure you're going to love it!

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  17. Hi Mike, I like my dressings reverse vinegar as well, this looks delicious!

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  18. This sounds simplistically delicious with just 5 ingredients - nice! I have a neighbor who is a flight attendant and she drops off goodies for me from Italy. I just got a hold of some white balsamic vinegar that will be put to good use here!

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  19. Yum! I made a pork roast in the crock pot last weekend. Just added garlic, rosemary, aminos, and apple cider vinegar. I thought I added way too much vinegar at first, but it turned out great. I'll try balsamic next time!

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    1. I know, right? At the beginning it seems like the vinegar is overpowering and that the roast will only taste of vinegar, but it actually doesn't. It just adds tons of flavor!

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  20. Happy Saturday! Just letting you know I featured this recipe in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes from October 2015. Hope a lot of my readers will come over here and try it!

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  21. The recipe calls for 900 grams or 12 lbs. of roast? Which is it? :-)
    Thanks!

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    1. It's actually 1 2-pound or 900 gr roast, not 12 pounds (that would be a humungous roast...HA!)

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  22. Holy smokes! This is the best!! Where has this recipe been all my life (Insert heart eye cat emoji) Freaking laaaaaaav it!!! :)

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